Wednesday, July 4, 2012


Images by:  Leela Cyd Ross


serves 2
2 eggs
2 tablespoons heavy cream
2 tablespoons shredded Gruyere cheese
2 teaspoons minced shallot
a few sprigs of thyme
2 pieces of toast, cut into thin slices
Preheat oven to 425°F. Lightly grease two 4-inch ramekins (you can use a smaller size, or tea cups work as well; you may have to adjust your cooking time for desired setting of the eggs).
Crack each egg into a ramekin, and pour 1 tablespoon of cream onto each egg. Sprinkle the cheese, shallots and a few thyme leaves onto each egg.
Bake for 7 to 10 minutes (7 for a very runny yolk, 10 for a firmer yolk), until the egg is 'set' to your preference. Serve immediately with toast soldiers. Eggs will continue to set up as you eat, so get them to the table as soon as possible.
Recipe Notes:
• I've read many recipes that call for baking the ramekins in a water bath, after testing with and without, I found no difference, so have eliminated this step from my recipe.
• You can make shirred eggs on a larger scale, as Faith did a few years ago, with many eggs in a big casserole dish, cooking times may need a little adjustment, but this is a nice idea for a weekend brunch.
• Additional ingredient ideas: caramelized onions, chopped olives, sauteed mushrooms, snippets of chives or green onions, bell pepper slivers, diced tomatoes, and goat cheese are all great in eggs cocotte.
Images by:  Leela Cyd Ross

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